| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Russian | Russian, Appetizers | 6 | Servings |
INGREDIENTS
| 1 3/4 | lb | Long Narrow Eggplants; Cut Into 1/2-Inch Slices |
| 1 | tb | Coarse (Kosher) Salt |
| 4 | lg | Cloves Garlic; Crushed In A Garlic Press |
| 3 | tb | Red Wine Vinegar |
| 1/2 | c | Olive Oil; Or As Needed |
| 1/4 | c | Fresh Cilantro; Chopped |
| Freshly Ground Black Pepper And Salt To Taste |
INSTRUCTIONS
Place the eggplant slices in a colander and toss with the salt. Let stand for 30 minutes. Rinse the eggplant well, under cold running water, and pat dry with a kitchen towel. In a small bowl, combine the garlic and vinegar and let stand while you cook the eggplant. Divide the oil between 2 large skillets and heat until it sizzles. Add eggplant slices to both skillets, without overcrowding, and fry until a deep golden on both sides, 12 to 15 minutes. Repeat with any remaining slices. Transfer the fried slices to a large bowl, without draining. Let cool. Place the cooled eggplant slices in a serving dish in layers, sprinkling each layer with vinegar-garlic mixture, pepper, salt (if needed), and cilantro. Cover and refrigerate for at least 2 hours before serving. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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